SCALLOPS AND SHRIMP WITH ORANGE JUICE

Ingredients:

2 ounces olive oil
16 each scallops (size - 10 to the count)
8 each Louisiana shrimp (size -10 to the count)
1 cup leeks
1 cup fennel
1/2 cup white wine
2 cups fresh orange juiced reduced to 1/2 cup
1 Tbsp. chopped tarragon
3 ounces butter
salt and pepper
pinch of sugar
1 Tbsp. Champagne vinegar

Chef: Kevin Vizard, Indigo

Season scallops and shrimp with salt and pepper. Saute in skillet until browned and divide among 4 plates. Add leeks and fennel to pan and saute for 2 minutes (do not burn). Add wine, reduced orange juice, vinegar, sugar and reduce by half. Add butter swirling the pan with tarragon and salt and pepper to taste. Top plates with sauce and serve. Serves 4. "And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."